Thanks Donna - after reexamination of the lid, I did figure out what you were referring to. I have a DO that has that same condition, but it's no where near, as obvious, as on the BSR Chicken Fryer. I think the DO is a Lodge, which I purchased about 25 years ago. Used that thing for about 10 years exclusively, for deep frying all kinds of fish & seafood, so it got seasoned well.
